Tomato Tagiatelle

Ingredients

• Chilled tomato consomme
• Gellan Gum

Additives

• Gellan Gum 1g to 100g

Steps

Blend (cold) the tomatoes, garlic, onions, herbs, then drip through fine muslin (best to leave this overnight, I did it fast for this but if you want a fully clear consomme then the longer and slower the better). Bring consomme to the boil, adding the gellan gum, then pour it onto a silicon mat or tray and leave to cool, slice when cooled into the tagiatelle strips